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This award-winning white chicken chili recipe is a hearty, creamy favorite!! Best of all, it’s ready in 30 minutes or less!
All-time favorite!
Our white chicken chili is an award-winning favorite! No joke – we’ve brought this to our annual Trunk or Treat a dozen or so times and always win for best white chili recipe.
Along with our classic chili recipe, this is our go-to for chili cook-offs and potlucks and ALWAYS gets rave reviews. We know everyone loves it because we never have leftovers! That’s one reason we have it on repeat all soup season long.
We also love that it’s prepped in 5 minutes and on the table in 30! We keep shredded chicken on hand (in the freezer) so we’re always ready to make a batch. Just add some cornbread and enjoy a cool fall night with these recipes.
WHY WE LOVE IT:
- Ready in minutes. This easy dinner idea is prepped in 5 minutes and finished in under 30 minutes.
- Stovetop or crockpot. It can be made both ways, which is great if you’re in a rush or want to dump and go in the slow cooker.
- Award winning! It’s so good that it’s constantly winning chili cook-offs. With so much flavor and so many ways to customize, it’s sure to be a hit!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 20 minutes
- 4 cups chicken broth – If using a lower sodium, you may need to add a little more salt.
- 3-4 (15.5-ounce) cans great northern beans – Substitute with a smaller navy bean or larger white kidney beans (cannellini beans).
- 2 cups shredded chicken – We like to use the crock pot to make Shredded Chicken, but you can also make Oven Baked Chicken or shredded Rotisserie chicken.
- 1-2 (4-ounce) cans diced green chilies – (mild or hot) For more heat add cayenne pepper, red chili flakes, or a white chili powder.
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- dash of black pepper – You can also add onion powder to taste.
- 2 cups shredded Monterey Jack – or Mexican blend cheese
- 1 cup sour cream – or plain or Greek yogurt
- optional toppings – Monterey Jack Cheese, cheddar cheese, sour cream, cilantro, sliced avocado, lime wedges (or fresh lime juice), or Tortilla strips
How to Make White Chicken Chili
- COMBINE. In a large pot, combine 4 cups broth, 3-4 (15.5-ounce) cans great northern beans, 2 cups shredded chicken, 1-2 (4-ounce) green chiles, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon oregano, and a dash of black pepper. Cook over medium-low heat.
- SIMMER. Simmer on low-medium heat for 20-30 minutes or until completely heated through.
- For an extra creamy texture, blend a portion of the cooked white beans with some of the broth before adding them back to the pot. See How to Thicken Soup for more ideas.
- SERVE. Right before serving, stir in the sour cream and cheese until it’s melted. Garnish with fresh cilantro, sliced jalapeno peppers, or crushed tortilla chips.
Make In the crockpot
- Add all the ingredients (minus the sour cream and cheese) into the crockpot and cook on low for 1-2 hours and you’re set!
- Add cheese and sour cream and cook for an additional 30–60 minutes, or until cheese is melted. Stir together and serve warm.
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White Chicken Chili
Ingredients
- 4 cups chicken broth
- 3-4 (15.5-ounce) cans great northern beans, drained and rinsed
- 2 cups cooked, shredded chicken
- 1-2 (4-ounce) cans diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- dash of pepper
- 2 cups shredded Monterey Jack, or Mexican blend cheese
- 1 cup sour cream
Instructions
- In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano, and pepper over medium-low heat.
- Simmer for 20–30 minutes, or until soup is heated through.
- Before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container(s) and refrigerate for 2-3 days or freeze for up to 3 months in a freezer-safe container(s). See How to Freeze Soup for tips.
This has been my go-to for years now and is on my “all-stars” board on Pinterest. At my daughter’s request, we switched to ground turkey instead of shredded chicken (just prefer the texture) and leave out the cheese and sour cream for any non-dairy folks. But the cheese and sour cream are always diy garnishes along with cilantro, avocado, and tortilla strips. It’s a staple at our superbowl parties and cold outdoor events. Thanks for the recipe!
Yay!! So happy to hear that!! Thank you for letting me know!
I know it says tHere are 8 servings in the whole poT. Do you know the measurement of each serving?
This is a family favorite recipe!
It is close to a cup 🙂
Delicious Ham and bean soup! Excellent. Thank YOU so much!!!
You are so welcome!! So happy you liked it!
This was so easy to make and was so yummy! My husband said it was the best white chili he’s ever had and my Father in-law said it was good too.
Oh, that makes me so happy!! Thank you so much for sharing that with me!
Our family tried this recipe last night and it was a hit!! We enjoyed it very much. Thank you for posting.
You are so welcome! Thank you for trying it & letting me know!
This is our favorite!!! I have been making it for years and Even won a church chili cook off with it. Making again tonight and the house sMells amazing!!! I have forwarded many To your page. Thank you!!
I appreciate that!! Thank you so much for sharing my page to others & letting me know what you think of this chili!
Can this soup be froze
I have not tried, but it should be able to 🙂
The weather is starting get colder here. I am loving all the yummy soup recipes…Especially this one!
Love the spices in this!
Do you by chance still have your original recipe for the crock pot?